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Cheesecake Cupcakes with Blueberries

12 sugar cookies
8 ounces cream cheese, room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon grated lemon rind
3 tablespoons flour
1 cup blueberries

Heat oven to 325 degrees. Line 12 muffin cups with foil liners.
Place a cookie in bottom of each liner; trim cookies to fit if
necessary.Beat together cream cheese and sugar on med. speed in
large bowl until smooth. Add eggs, beating just until blended. Beat
in sour cream, vanilla and lemon rind. On low speed, beat in flour.
Stir in blueberries. Spoon batter into cups, dividing equally.Bake
for 35-40 min., until cakes are set. Cool cakes in pan on rack for
20 min. Remove cakes to rack to cool. Refrigerate.

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